DH  found these things on a fruit and veggie stall the other day, couldn’t catch what the guy said they were, but did register that they were “like potatoes only more ‘suave’ “- which prolly means smoother, finer, less grainy.   They look like some kind of spring bulb to me, and honestly, if you look carefully some of them are beginning to sprout at one end, too.   He didn’t ask how to cook them, either !  So, last night we started with the basic process of boil and mash with a little butter, S&P.

Bless him for his daring, considering how he would have dealt with these 47 years ago when we first met ( would have turned up his nose as their being way too unfamilar to consider eating)  Anyway, it might have been irrational negativity on my part since I didn’t know what they were …. but (unlike potatoes) they felt slimy as I peeled them,  and did indeed mash up very fine (a bit like potatoes), didn’t taste much of anything though (not even like potatoes) and overall whatever they are, so far they don’t get a  pass mark from me… but last night’s dinner was about 14 hours ago now, and no apparent ill effects, so that’s a plus right there.  We have about 8-10 left, so the next approach later this week will be to bake them (just like potatoes) and see what happens.  Think I’ll grow one, too – see what happens.  Stay tuned.  Oh, and if you know what these are, please let me know!  I’m not even sure where this fruit and veggie stall is/was to go and check for myself….

Oh, in answer to the other question – pollo a la cacciatorre – ie  chicken, onions, canned tomatoes, green capsicum, lots of garlic and plenty of freshly ground black pepper.  And some butternut pumpkin/squash,   followed by choc/almond, mint choc chip and strawberry iccream.